Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY

Father-Daughter Dance was last week. I can't believe how fast she is growing up! She looks like a little adult =)

Don't forget that GFC will be retiring on March 3rd, so follow this blog another way so you don't miss out on anything!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~Please follow Cookin’ for my Captain via RSS feed, e-mail, google + or networked blogs!

~Leave a comment if you’re a new follower, so I can return the follow!
~Grab the WW button if you want to…

…and add your “Wordless Wednesdays” up below!

T&T: Natural Medicine: God's Pharmacy

It's been said that God first separated the saltwater from the fresh, made dry land, planted a garden, made animals and fish...All before making a human.  He made and provided what we'd need before we wereborn.  These are best & more powerful when eaten raw. We're such slow  learners...God left us a great clue as to what foods help what part of our body!

God's Pharmacy! 



 

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye..  And YES, science now shows carrots greatly enhance blood flow toand function of the eyes.

 

 

A Tomato has four chambers and is red. The heart has four chambers and is red.  All of there search shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

 



 

 Grapes hang in a cluster that has the shape of the heart.  Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

 

 



A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums.  Even the wrinkles or folds on the nut are just like theneo-cortex.  We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

 



 

 Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.


 

Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength.  Bones are 23% sodium and these foods are 23%sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak.  These foods replenish the skeletal needs of the body.

 

 Avocados, Eggplant and Pears target the health and function of the womb and cervix of the female -they look just like these organs.  Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers.  And how profound is this?  It takes exactly nine (9)months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

 

 Figs are full of seeds and hang in twos when they grow.  Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

 



 

 Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

 

 



 

 Olives assist the health and function of the ovaries

 

 

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

 

 Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells.  They even produce tears which wash the epithelial layers ofthe eyes.

T&T: Use "green" containers [jello shots]

I KNOW I'm not the only one who's seen these babies on Pinterest. Of course, I had to try them out. But then, it got me thinking of other things, other ingredients...soooo many possibilities! And the fact that there is nothing "wasted" in the end, even better!

T&T: Use natural containers

• Slice lemons horizontal direction


• Scoop out the insides, including all the pulp


• Place in a container where it will be as level as possible


• Fill "cups" with jello mix


• Place in fridge for 2-4 hours, overnight is best though!


• Once set, slice the halves in half, and refrigerate until you serve them

There is all sorts of mixes that you can use, be creative! Its not as hard as you might think it is.

• IMPORTANT: Make sure you have a "gelling" agent. Whether its a package of Jell-O or just plain Gelatin. Something needs to be added to make it solidify.


• Also, give yourself enough time to make these. Often, refrigerating over night is needed because of the alcohol content in the other half of the mixture.


• TIP: I've read that lemon have a very bitter taste, so lemons are a better choice over limes. But that is up to you!

My 2 picture mixes:

• 1 small package of tropical punch Jell-o, 1 cups water, 1 cup good quality vodka [fills about 22 to 26 lemon halves]


• 1-1/4 cup coconut milk, 1 package gelatin, 3/4 cup rum [fills about 24 to 28 lemon halves] sprinkle with shaved coconut

Mixes I'm going to try:

• 1 cup pink lemonaid, 1 package gelatin, 1 cup vodka [lemon halves]


• 1 cup orange juice, 1 package gelatin, 1 cup champagne [orange halves]


• 1 cup lemon juice, 1 package gelatin, 1 cup vodka (or lemon vodka) [lemon halves]


• 1 cup margarita mix (prepared), 1 package gelatin, 1 cup tequila [lime halves]

Have you tried these yet? What mixtures have you tried?

T&T: Freezing Ginger

One of my MOST favorite smells in the kitchen is ginger. Before I learned this trick, I threw out most of the root after using some of it in my recipe because I wouldn't use it again for a while, and it doesn't keep for long. Then I learned this trick. Ginger in the house has never been toss out again!

T&T: Freeze the ginger to keep it longer.

There are a few things you need to do to the ginger before you freeze it.

• Cut off any of the "nubs" on the sides.


• Peel the entire root.


• Place into a freezer bag

  

 

• So when you go to use it, don't thaw it out. Take it out, cut off a chunk and put the unused piece back in the bag and into the freezer. My favorite way to use it is using a shredder. Ginger is extremely easy to shred while frozen.


• Ginger is also really good for your health. So shred a little into you tea, or any food dish. Its a wonderful flavor to use on practically anything!

T&T: Tender and Juicy Chicken

Have you ever wondered how restaurants and "professionals" always get their chicken so tender and juicy? I have before. But now I know the secret! And I'm sharing it!

T&T: Let chicken sit for 5 to 10 minutes before serving.

• Yes, you read that right.  Letting the chicken sit for a few minutes lets the meat relax and the juices flow back into the chicken!

At restaurants, chicken is usually one of the first things done after ordering, that way it can sit a few minutes on your plate before the waiter brings it out to you.

Try this! And as long as you don't over-cook the chicken beyond recognition, this will always work. PLUS, if you chicken is "slightly" under-cooked, it gives it a few more minutes to heat up and finish cooking in the center.

• For small chicken breasts and tenders, cover with foil so not all the heat will escape. For larger birds, like turkeys, you don't need to cover it with foil. However, covering it won't take away from this tip.


• MISTAKE: Cutting into the chicken to check if it is done. By cutting the chicken, it breaks the meat strands and prevents the juices to travel into that direction. Follow cooking times to make sure it is done. Wait 5 to 10 minutes before cutting into it, and after that, cook it a bit longer if its under-cooked.


• One more thing, when cooking a whole chicken or turkey, adding lemons, onions and/or garlic that release moisture when cooked, helps keep the bird juicy as well! This way its not drawing moisture from other parts of itself and creating "dry" pieces. Not to mention, its adds another level of incredible taste!

Wordless Wednesday {linky}

***new URL! Update your bookmarks!***

WORDLESS WEDNESDAY
Have a great Valentines Day everyone!

Photography by Mici Photography

Link up your wordless Wednesdays and meet some new friends!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~Please follow Cookin’ for my Captain via RSS feed, e-mail, google + or networked blogs!

~Leave a comment if you’re a new follower, so I can return the follow!
~Grab the WW button if you want to…

…and add your “Wordless Wednesdays” up below!

NEW WEB PAGE

My friends, family and fans, I'll be off-line this week. I'm switching over to a self-hosting page and I don't want to post anything from the point I've exported this blog. Please stick around, I'll make the announcement as SOON as its up and running!!

Thanks Ya'll!
Carolyn

Restaurant Review: Southern Spice (4/5)

After attending the Chapel on Sundays, we have been going out to lunch with our friends and all the members of the family. We are, after all, one big giant Army family! This past Sunday, it was suggested for us to try out this little hole-in-the-wall place called "Southern Spice."

Southern Spice Cafe

St. Robert, MO

4 out of 5 stars

My husband has been many times for lunch, which is usually served "cafe" style and you buy an actually plate of food, your choice from menu. Well, when we went, it was the 1st Sunday of the month, and they were open and it was just by donations. The lunch was more "buffet line" service, and I was pretty skeptical. However, we loaded all 20 of us in this little restaurant and enjoyed an INCREDIBLE lunch, Southern-Style.

My adorable friend, Michelle, with the "buffet line" behind her.
Isn't she just beautiful? =D

They served fried chicken, mac-n-cheese, green beans, corn and cornbread. I'm telling you, I have NOT eaten a better southern meal like we did this day. It was nothing fancy looking, but the flavor said it all. Not to mention the employees  we so sweet and caring-- like a "gospel church" type of feeling. We loved it. And not one of us had any food left on our plates when we left--even the kids!

My friend Ashleigh is the one in the green shirt--I
don't think she knew I took this picture! LOL
(And my kids are the 2 redheads)

So we WILL be going back to this place, we have a few lunch dates set up to meet there already. You can click HERE to see their web page and it has their hours they are open. They also do catering, and I will totally use them for a Program Day at the Chapel! Whoohooo!

Also, if you don't like being in tight quarters with people you possibly might not know you, just be warned: its a small place. If it was just me and the kids, I probably wouldn't go--however, give me a few friends and I'm all in! (that is why I give it 4/5 stars)

T&T: Fresh Asparagus

Asparagus is one of my favorite veggies to eat. There are so many ways you can cook it, but first you got to know how to pick it.

T&T: Pick fresh Asparagus

• Whether you like them thin or thick, look for consistency.

   

You want to make sure the bottom of the stalks are about all the same size. This will make sure they cook evenly. Also check the tops, make sure there isn't any "soft" spots or mold.

This part can be the hardest for most people to do. Not because you need skill, but because you need to get over the "waste" feeling. I always CUT the bottom of the bundle and then cook..but then there is always a "stalky/bark" taste while eating. Thats because you didn't cut all the pieces at the right spot.

• "Snap" the stalks individually so there are no rough bites.

   

Grab both ends of the asparagus and gently bend. The asparagus will snap at the point the tender and bark-y sides meet. (I know, very technical words!) For some pieces, it might be right in the middle. Remember to keep the end with the "tree tips." This is where it might seem to be "waste"... your pile to throw away could be bigger than you imagine. But look at it this way, there won't be any waste on the plate!

The easiest and fastest way to cook the asparagus:

• Snap the tips, place in glass dish, sprinkle with salt (and pepper), add about 1/2 cup water, cover with plastic wrap, and microwave on high for 5 minutes.

   

"Green" vegetables can be tricky to cook. They produce chlorophyll, which turns them green. When overcooked, it becomes a dark brownish green and slimy. Cooked just right, they will be a bright green and still have just a little bit of crunch to them. I always use fresh asparagus, "canned" asparagus.... *shudder* there is no need when you can do this "easy" way in 5 minutes!

So there! Impress your family with fresh, perfectly cooked asparagus!

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY

We made the kids' Valentine Cards today! We have these printed out then cut slits and put a sucker through them and it looks like she is holding it in the card!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~Please follow Cookin' for my Captain via GFC!

~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...

...and add your "Wordless Wednesdays" up below!

T&T: Deep-Frying Batter (Sweet & Sour Chicken)

Have you ever wondered how the batter in most restaurants and how the professionals get the crispy, delicious crust around whatever is being deep-fried? Well I have got the tip for that. The trick? Don't over mix the batter and keep it COLD! The extreme difference between the hot oil and cold batter make the perfect crispy crust.

T&T: Mix gently, and keep the batter COLD.

• When mixing the ingredients for the batter, use chop sticks and only mix until everything is moist.

  

• Make sure the oil is hot and at the temperature its supposed to be at. And don't crowd the pan, crowding causes the oil to cool down and takes longer to heat back up.

(for chicken, heat oil to 365 degrees F

• Keep the batter in an "ice bath." Fill a metal bowl with ice and water, and set the bowl with the batter inside and work quickly.

  

• Work quickly, and you'll get the best results!

  

Here is a good recipe to try this out!

SWEET & SOUR CHICKEN

Batter:

1 egg
1/3 cup milk
1/2 cup flour
1/2 tsp. baking powder 

Sauce:

2/3 cup sugar
2 tbsp. rice vinegar
3 tbsp. ketchup
3/4 cup water
2 tbsp. cornstarch 

Directions:

• Mix all ingredients in saucepan. Stir over medium heat until sauce thickens. 
• Dip meat in batter and deep fry until done. Set aside. 
• Dip in sauce or pour over meat. Serve with rice.
• Variation: May add pineapple, green peppers, tomatoes and toasted sesame seeds.

T&T: Shredded Chicken (Chicken Pot Pie)

I'm sure most of ya'll have seen this on Pinterest. I was actually skeptical about it, seen it by a few other bloggers, but had to see myself.

T&T: Shred hot chicken in an electric mixer.

• Boil chicken (boneless) until cooked through then place the chicken into a electric stand mixer. 

• Place setting on medium (make sure there is a cover to prevent flying chicken!) and in a few seconds you will have perfectly shredded chicken!

Isn't that just BEAUTIFUL? Now here is a recipe you can use that shredded chicken in!

CHICKEN POT PIE
(recipe from Pillsbury)

Crust:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1-3/4 cups chicken broth

1/2 cups milk

2-1/2 cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables, thawed

Directions:

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. [I cooked mine in small round corning ware dishes for "individual servings"]
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.